Navy Bean Soup 2 Recipe

Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for one hour. Drain and rinse the beans, discarding the liquid. In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer one hour. Add onion, carrot and celery. Cover and simmer 20 -25 minutes or until vegetables and beans are tender. Stir in bacon. Discard bay leaves before serving. Yield: 8 - 10 servings